Truffle Shuffle
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Beef Wellington On-Demand Class

Hosted by Chef Connie McGuire

LET'S GET COOKING!

We're making a classic Beef Wellington from start to finish in the very special cooking class! You’ll learn knife skills, how to sear meat to maintain its juiciness, working with puff pastry, and how to make crepes, and so much more! Click the links to the left for the recipe, shopping list, and culinary tips from the Chef for helpful tips & tricks before you get started.

1. Make sure your cast iron pan is ripping hot and don’t worry about cooking the meat through—we’re simply creating a seal to keep the tenderloin juicy and baking will take care of the rest. 

2. Make sure to whisk constantly when making your beurre monté so that it’s well emulsified. 

3. Mushrooms are little sponges—wash them quickly and never leave them soaking in water. 

4. Avoid the temptation to immediately carve into your beautiful Wellington. You need to give it a moment to rest so it stays juicy (as an added bonus, this gives you time to take plenty of photos of your creation!!).

Daniel's Wine Recommendations

Wine Pairing Notes

Beef Wellington is a fun, juicy, luxurious, and earthy preparation of beef tenderloin wrapped in puff pastry. It is a stand-alone dish that is best enjoyed with a wine that is elegant, balanced, with low tannins and earthy tones.

Williams Selyem, Sonoma Coast, California
Hirsch, Sonoma Coast, California

Meet Your Chef!

Connie McGuire

Truffle Shuffle Chef Instructor

Originally from Southern California, Chef Connie McGuire credits her love of food to her parents: her dad being a skilled home cook and culinary student himself and her mom being an amazing eater. They’ve guided her throughout her career, encouraging her to attend New York's Institute of Culinary Education (on the condition that she wait until after she turned 18, which she thinks in retrospect was totally fair). One birthday later and Connie was off to New York, where she was quickly hired by Michelin-starred Chef Missy Robbins. After graduating, she began working at the Michelin-starred wd~50, eventually returning to California to work at Michelin-starred The Progress & State Bird Provisions. Connie has loved so many aspects of working in the culinary industry, from cooking at some of the world’s best restaurants, to being a private chef, to providing healthy meals to thousands of seniors through Meals on Wheels. Connie’s favorite part of being a Truffle Shuffle Chef is teaching her students that even home cooks can learn advanced techniques.

HAVE QUESTIONS OR ISSUES?

Here are some Frequently Asked Questions that may help.

How do I get started?
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1. Print shopping list and procure ingredients

2. Print and review step-by-step recipe.

3. Prepare mise en place

4. Review Culinary Tips from the Chef

5. Begin the video class and be ready to enjoy a delicious meal

What if I have a culinary question for a Video On Demand Class?
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If you have any questions about your VOD class, you can always email info@truffleshufflesf.com.

Where can I find Truffle Shuffle products in store?
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You can search to find our Truffle Shuffle products HERE.

Reach out to us and we’ll make sure to answer any questions you have.

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